Boiled Leg of Mutton
From My mother's cook book, 1902
It is better to hang the mutton for a week if possible.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 18. The excerpt below is the record exactly as published.
BOILED LEG OF MUTTON. 39 adding also the onion sliced, and the whole allowed to simmer slowly for one hour. When the heart is roasted, strain the liquor from the ' deaf ears,' melt in the saucepan the butter, stir into it the flour, and add to this the strained liquor, also the . catsup, pepper, and salt, and allow all to cook for two minutes, when the pepper should be removed from the heart, and placing it upon a hot platter, serve with th« sauce poured around. Note — ^A sheep's heart is delicious, done in the same way, the preparation being that the quantity of staffing must be made accord- ing to the size of the heart. General Note — The above processes have been termed roasting but are in reality baking. Roasting proper only being done by re- flected heat before an open fire. Meat is more nourishing done upon the spit than in the oven, for the reason that the unwholesome vapors are dissipated when exposed to the air, and preserved when confined to an oven. MEATS.— SECOND DIVISION. BOILED MEATS. Boiled leg of Mutton. — One leg of mutton, two ounces of butter, one ounce of flour, one and one-half gills of milk, one saltspoonful of salt, one saltspoonful of pepper, two heaped tablespoonfuls of capers
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